These Are A Few Of His Favorite Things


Ian journals at school, and he’s been so into it, we decided to buy journals for home, too. Ian has one, I have one, daddy has one. The idea was to journal every day, and we’ve done it maybe four times. Still, we’re sitting down, not kicking a ball or throwing pillows. I’m in heaven.

Ian loves to write random letters, then have me read them like it’s one long giant word. Then we laugh for a long time. The other day I was done writing and Ian wasn’t, so I asked him a series of questions. The truth of the answers is questionable, the cuteness is not.

Favorite Food: Strawberry Banana Whipped Cream Cake (does this exist? it should)

Favorite Game: T-Ball (never played to my knowledge)

Favorite Piece Of Clothing: Minecraft piece of clothing (Dylan’s t-shirt)

Favorite Park: Jocelyn Park

Favorite Sport: Soccer

Favorite Movie: Mickey Mouse Space

Favorite TV Show: Little Einsteins

Favorite Activity: Play Video Games (oh no)

What Super Power Would You Like To Possess: Invisibility (woah)

Favorite Holiday: Mother’s Day. Well, Christmas and Mother’s Day because I love you and I love the trees at Christmas (tears).

What Do You Like Most About Yourself: My flip on the trampoline in Michigan.



Blueberry Cobbler (Gluten Free, Dairy Free, Refined Sugar Free-Vegan Option)

IMG_0133Just in time for summer. Can easily sub for another berry or a mixture of berries, or sliced peaches or other summer fruit.

Berry Base
6 cups fresh blueberries (or any berry)
1 cup coconut sugar
2 teaspoons grated lemon zest (or other citrus zest)
3 tablespoons gluten free all-purpose flour (I used Bob’s Red Mill)
1 and 1/3 cups gluten free all-purpose flour
1/3 cup coconut sugar
1½ teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup coconut oil, melted and cooled slightly
1 large egg (can easily sub flax egg to make this vegan: 1 Tablespoon ground flax mixed with 3 Tablespoons water)
1 tablespoon vanilla extract
Preheat oven at 350 degrees.
Combine berries, sugar, flour, and zest in a large bowl. Make sure ingredients are evenly distributed (no sugar or flour chunks). Set aside.
In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon.
In a large bowl, whisk oil, egg (or flax egg) and vanilla. Once fully incorporated, add dry ingredients to wet and mix to combine (try not to over work).
Place berries in a lightly greased 9×12 inch baking dish. Drop and/or crumble topping over berries.
Bake uncovered for 25 minutes, cover and bake for an additional 20 minutes. Enjoy!

Tatum. A Community Birth Story In Pictures.

A doula as photographer. A promised midwife as doula. A promised midwife as new mother (for the fifth time). A mother midwife who guides us all.

We were on a tropical island as mama made her own waves, listening to ocean sounds from an iphone with a ceiling fan as the breeze. The birth was fast and as we all excitedly anticipated her babe, standing room only, mama, who spoke maybe ten words in the depths of her process, calmly yet firmly stated, “Too many people standing.” We bowed down.

I have but one child, so to see this abundant family unit operate, support, and witness each other brought home the notion once again that really, nothing else matters. Thank you for allowing me in.

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Preschool Days

There are many, many things I love about Ian’s preschool. One is that teachers take time to document daily activities, then we get the pleasure of peeking inside their world.

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If You’re Addicted To Protein Bars. (Like Me)

I’m a little bit obsessed with Quest bars. They’re yummy. They’re filling. They’re expensive and I eat, like, a lot of them. Time to come up with an alternative, and I think this is it. If you’re wanting to break your protein bar habit, give these a whirl. You can pronounce every ingredient! What’s your favorite bar?


White Chocolate Pumpkin Spice Oat Bars

(gluten free, refined sugar free)

1 ripe banana, mashed

1/4 cup coconut oil, melted

2 tbsp maple syrup or raw honey

2 tbsp coconut sugar or granulated sugar of choice

1 tsp vanilla extract

1 tbsp grassfed gelatin

1 1/2 cups oats

1/2 cup salted almonds (can sub any nut, seed, etc.)

1/2 tsp salt, optional (ONLY if nuts or seeds are unsalted)

1/4 cup unsweetened dried coconut

1 tsp pumpkin pie spice or cinnamon

1/3 cup white chocolate chips (can sub any other kind of chip or dried fruit)

Preheat oven to 350 degrees.

In a large bowl, combine mashed banana, oil, syrup, sugar, gelatin, and vanilla.

In a food processor, add oats, nuts, coconut, salt, and spice. Pulse until they are in smallish pieces. If you process too much, you’ll make a delicious, messy paste nut butter (worse things could happen).

Add processor mix to wet ingredients. Once combined, fold in white chocolate. YES.

Pour into 8×8 pan lined with foil that has been oil sprayed or greased. Bake for 30 minutes. Wait until completely cooled to remove and cut. Enjoy!